Rye flour. I’m just discovering it now, but so far, so good. I’m not gluten intolerant, but it can be more easily tolerated for the gluten-sensitive, due to it’s lower gluten content, but since it still has gluten, it’s not for people with Celiac disease. So that could be a selling point, at least for those with just slight sensitivity to gluten.
I’ve been seeing and obsessing online over the pairing of rye and chocolate. Apparently it is common to eat a chunk of chocolate with some rye in Denmark! Or have it in a bread bun for breakfast. I love that idea!
The rye flour is just a subtle difference, but since you scale back the sugar and other ingredients somewhat, you can taste it’s presence.
Feel free to double the recipe. I only came up with 22 small tablespoon-sized morsels, and THEY. ARE. FINE. They are still fine, cooled and in an airtight container. Found myself wishing I made more of them.
These are a result of modifying a recipe for rye cookies on epicurious. I’m not sure why they are referred to as “salted”, being that there is just a pinch of salt in this particular recipe. So I “chocolatized” them, and also added slivered almonds. They are easy to put together. The only thing I noticed with using coconut oil, is that some of the oil leaked out of the cookie, but overall, just a negligent amount that when I removed them from the oven, didn’t even notice. They are fairly hard in texture, with a slight chew, and a little crumbly, but not much. My fear was that they would be too dry and crumbly. But they are not! They are good!!
Chocolate Almond Rye Cookies (based on this recipe from epicurious)
1/2 cup coconut oil (can use unsalted butter instead)
1/4 cup coconut sugar (or regular)
1 Tablespoon molasses
scrapings of 1 vanilla bean (can use 1 teaspoon of vanilla extract instead)
2 pinches salt (I used sea salt)
1 cup rye flour
2 Tablespoons unsweetened cocoa powder
3 ounces coarsely chopped or diced dark chocolate
1/2 cup slivered almonds, coarsely chopped or diced
Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the coconut oil to a medium bowl and cream with the sugar with a hand held electric beater.. Add the molasses, egg, vanilla bean scrapings and salt and blend again.
Sift the rye flour and cocoa on top of the dough mixture and blend again on low until incorporated. With a rubber spatula, fold in the chocolate and slivered almonds.
With a tablespoon sized scoop, place on baking sheet with at least 1 and 1/2 inch apart. Press down slightly to flatten the tops a little, otherwise they will keep their dome shape, which is fine if you prefer it that way. Bake for about 15 minutes. Remove from oven and transfer to a wire rack to cool.